Ground Beef Lasagna Rolls

I love a weekday dinner that tastes awesome, has an impressive aesthetic, takes minimal effort and has a good balance of meat to veggie to carbs. This recipe is my fun take on a lasagna. Often with lasagna, I find that a lot of the ingredients get lost in the wasteland of sauce and cheese. So, I decided to celebrate the ingredient ratios by making rolls instead of layers. Now, you can really get that ground beef flavor while also getting the zucchini texture and still enjoying that saucy cheesiness.

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TIMEINGREDIENTSKITCHEN ITEMS

TIME

PREP TIME: 10 minutes

COOK TIME: 10 minutes, divided

BAKE TIME: 10 minutes

TOTAL TIME: 30 minutes

GROUND BEEF

Ground Beef (3/4 lb)

Vidalia Onion (2 tbsp, chopped)

Tomato Sauce (1/2 cup)

PASTA AND STUFFING

Olive Oil (1 tbsp)

Lasagna Noodles (12-15)

Zucchini (1, skinned and thinly sliced lengthwise)

Whole Milk Ricotta (17 oz)

Fresh Basil (3 tbsp, thinly sliced)

Sundried Tomatoes (5, sliced)

Grated Parmesan (1 tbsp)

Egg (1, beaten)

Salt (1/4 tsp)

Pepper (1/4 tsp)

TOPPINGS

Tomato Sauce (1 cup)

Grated Parmesan

Fresh Basil (3 tbsp, thinly sliced)

Sundried Tomatoes (5, sliced)

Zucchini (I incorporated the left over pieces into the topping)

KITCHEN ITEMS

Stock Pot With Lid

Strainer

Mixing Bowl

Rubber Spatula

Cutting Board

Chefs Knife

Frying Pan

Metal Spatula

8x8 Baking Dish

1. TO COOK YOUR LASAGNA. fill your stock pot with water. Sprinkle in some salt, pour in your olive oil, cover with the lid, and bring to a rolling boil.